First, rinse the soaked chickpeas two to three times with water. Add them to a pressure cooker with 1/4 teaspoon salt and baking soda. Cook for 2-3 whistles until soft.

Sift the flour into a large bowl. Add salt and vegetable oil, then mix well. Gradually add water as needed to make a soft, tight dough. Cover the dough with a cloth and let it rest for 10-15 minutes.

Divide the dough into small balls. Roll each ball into a thin disc and prick with a fork. Heat oil in a deep pan and fry the papdis on medium heat, turning until golden and crisp.

To assemble, place the papdis on a plate. Top with boiled chickpeas, yogurt, sweet and green chutneys. Sprinkle with garam masala, salt, red chili powder, and roasted cumin powder. Serve immediately.

Chole Papdi Chaat is very tasty and absolutely delicious.